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Lemon and raspberry trifle with blueberry sorbet

Lemon and raspberry trifle with blueberry sorbet
4.9 10 ratings
Prep. 20 min
Total 26 h 35 min
6 portions
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Ingredients

Raspberry jelly
  • gelatine leaves
    3
  • ice cold water for soaking (approx. 350 g)
  • frozen raspberries
    200 g
  • rosé wine
    200 g
  • caster sugar
    100 g
  • fresh raspberries
    16
Lemon cream
  • gelatine leaves
    2
  • ice cold water for soaking (approx. 350 g)
  • caster sugar
    125 g
  • pouring (whipping) cream
    400 g
  • lemons zested and juiced
    2
Blueberry sorbet
  • raw sugar
    60 g
  • frozen blueberries
    300 g
  • lemon juice
    2 tsp
  • glucose syrup
    20 g
Shortbread biscuits
  • unsalted butter softened, cut into pieces
    115 g
  • icing sugar
    60 g
  • plain flour
    155 g
  • cornflour
    60 g
Meringue
  • egg whites
    2
  • caster sugar
    90 g
  • cream of tartar
    1 pinch
  • fresh raspberries to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 53.9 mg
Protein 7.9 g
Calories 3511.6 kJ / 836.1 kcal
Fat 40.3 g
Fibre 5.2 g
Saturated Fat 26 g
Carbohydrates 112.5 g

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Also featured in

Mark Southon 10 Recipes
Australia and New Zealand

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